The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Sun, Qinxiu; Sun, Fangda; Xia, Xiufang; Xu, Hui-lian; Kong, Baohua

doi:10.1016/j.ultsonch.2018.10.006

Cited by 180 publications

(105 citation statements)

References 41 publications

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“…The T 2b of IF samples was shorter than that of AF samples and longer than that of LNF samples. The change of T 2b relaxation time was relevant to degeneration of myofibril (Sun, Sun, Xia, Xu, & Kong, 2019). The water bound by proteins through non‐covalent interaction is reduced when the protein structure is changed (Rao et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The increase of T 21 relaxation time maybe because the growth of ice crystals caused increased damage. The increased T 21 showed that increased frozen storage time led to immobile water converting to free water (Sun et al, 2019). This may be because frozen storage promotes water redistribution and the formation of extracellular ice crystals, which destroy cell membranes and lead to breakdown of sarcolemma (Zhang, Xia, Liu, Chen, & Kong, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Effect of freezing methods on quality changes of grass carp during frozen storage

Jiang

Yin

Yang

et al. 2020

J Food Process Engineering

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The effects of freezing method on ice crystal, distribution of water and freshness properties of grass carp during frozen storage was investigated. The freezing methods contained air‐blast freezing (AF), immersion freezing (IF) and liquid nitrogen freezing (LNF). Results showed that the freezing speed of IF samples was 4.22 times that of AF samples. Ice crystals of IF samples were smaller than that of AF samples (p < .05). Consequently, there was less damage to muscle fiber, lower water mobility and high retention of texture in IF samples during frozen storage. Meanwhile, equivalent diameter and area ratio of ice crystals increased by 101.2% and 38.8% (IF), 396.8% and 211.3% (LNF) after 5 months of frozen storage. Compared with LNF samples, IF samples had the lower growth rate of ice crystals, almost the same thawing loss and muscle tissue state. Principal component analysis showed that IF was similar to LNF in maintaining quality characteristics of fish. Overall, IF was a promising way to delay the degradation of fish during frozen storage. Practical Applications Liquid nitrogen freezing technology is one of the mature technologies on the market with many advantages because of its fast freezing speed; however, it is prone to cause low‐temperature fracture and whitening of products, affecting sensory quality of products. Immersion freezing technology and the coolants have been improved in recent years. The coolants used in immersion freezing can be recycled for many times and reduce costs of freezing. Once the effect of immersion freezing technology on quality of food is similar to that of liquid nitrogen freezing and the cost is relatively low, it is expected that the immersion freezing technology will be further promoted by industry processors.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of freezing methods on quality changes of grass carp during frozen storage

Jiang

Yin

Yang

et al. 2020

J Food Process Engineering

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“…T 22 represents immobilized water entrapped within the myofibrillar or actomyosin network. T 23 represents free water, which is present outside the protein lattice (Sun, Sun, Xia, Xu, & Kong, 2019). Figure 2B and C indicates the changes in the relaxation time ( T 2 ) and the percentage of the corresponding peak area in the total peak area ( A 2 ).…”

Section: Resultsmentioning

confidence: 99%

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

Yang

Sun

Pan

et al. 2021

Journal of Food Science

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Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T22 and A22 (P < 0.05). However, water‐holding capacity (WHC) revealed significant negative correlation with T21 and A22 (P < 0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A22 displayed significant negative correlation with hardness (P < 0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P < 0.05), whereas T21 exhibited significant negative correlation with those properties (P < 0.05). Springiness is an important indicator for texture properties of surimi gel. T21 and WHC exhibited significant correlations with springiness (P < 0.05). We used two equations to assess the relationship between springiness and T21 (y = 9.64 × x2 − 33.79 × x + 29.62, R2 = 0.995, P < 0.05) and between springiness and WHC (y = 0.57 + 9.05/{1+e[−29.29 × (x − 83.90)]}0.01, R2 = 0.999, P < 0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy‐to‐control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products.Practical ApplicationThe quality of surimi seafood is affected by the process used for surimi production. Early detection of the material quality can efficiently prevent resource wastage. The feature indicators and their correlations help in easy‐to‐control of all surimi processing stages. Low‐field nuclear magnetic resonance (LF‐NMR) is a fast, nondestructive method for monitoring food real‐time, but the instrument is expensive; whereas water‐holding capacity and texture profile analysis (TPA) are traditional methods but time‐consuming and material‐consuming. Surimi enterprises or researchers choose the right methods based on their needs.

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“…A systematic study on the effect of UF on the quality of frozen meat, the structure and functional characteristics of myofibrillar protein (MP) is helpful to reveal the mechanism of UF on the improvement of frozen meat products. At present, the research on ultrasound‐assisted frozen meat products mainly focuses on the quality of pork muscle (Zhang, Niu, Chen, Xia, & Kong, 2017; Zhang, Xia, Liu, Chen, & Kong, 2019), common carp muscle (Sun, Sun, Xia, Xu, & Kong, 2019; Sun, Zhao, Zhang, Xia, & Kong, 2019), and common carp MP structure (Sun, Chen, Xia, Kong, & Diao, 2019). The functional properties (including emulsifying properties and gel properties) of meat protein play an important role in the quality of meat products (Cao, Ma, Huang, & Xiong, 2020).…”

Section: Introductionmentioning

confidence: 99%

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Sun

Zhang

et al. 2020

Journal of Food Science

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Ultrasound‐assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important factors that affect the further processing quality of meat products. At present, the effect of UF on the functional properties of frozen MP is not yet clear. Therefore, in the present study, changes in the functional properties (emulsifying and gel properties) of MP in common carps (Cyprinus carpio) frozen with UF at different power levels were investigated. The results revealed that, compared with immersion freezing (IF), UF at 175 W (UF‐175) effectively inhibited the decrease in protein solubility, absolute Zeta potential, emulsion activity index, storage modulus (G'), and loss modulus (G'') caused by freezing. UF‐175 sample had lower protein turbidity, and smaller protein particle size than any other frozen samples (P < 0.05), which suggested that UF‐175 inhibited protein aggregation induced by freezing. In addition, shorter T21 and T22 relaxation times were obtained in UF‐175 sample than other frozen samples, indicating that UF‐175 reduced the mobility of immobilized and free water. Accordingly, UF‐175 sample had higher gel strength and water holding capacity than other frozen samples (P < 0.05). A denser and more uniform gel network structure was also found in UF‐175 sample than other frozen samples. In general, improved functional properties of common carp MP can be achieved by optimal UF.

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The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Cited by 180 publications

References 41 publications

Effect of freezing methods on quality changes of grass carp during frozen storage

Effect of freezing methods on quality changes of grass carp during frozen storage

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

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